Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, roasted squash & apple soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Roasted summer squash is simple and delicious, it really doesn't get easier than this! There's something about roasting vegetables that makes them taste so good. This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the Because squash has a natural sweetness to it, I find roasting to be the best method, because it.
Roasted Squash & Apple Soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Roasted Squash & Apple Soup is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have roasted squash & apple soup using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Squash & Apple Soup:
- Make ready 1 1/2 lb butternut squash, peeled, seeded and cut into 1-inch cubes
- Take 3 tbsp olive oil, divided
- Get 1 tbsp sugar
- Prepare 1 medium onion, diced
- Take 1 clove garlic, minced
- Prepare 2 tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes, plus 1 small apple for optional garnish
- Prepare 1 tbsp fresh thyme
- Make ready 1 quart low-sodium chicken or veggie broth
- Take 1 tsp salt
- Make ready 1 Freshly ground black pepper
- Prepare 1/2 cup toasted pumpkin seeds
Whole roasted squash saved us from all that peeling, scooping, and cubing, and gave us weeknight Typically I file roasted squash recipes away into my mental "weekend food" folder, along with sticky. All Reviews for Roasted Squash with Parmesan. Roasted Squash with Parmesan. this link is to an external site that may or may not meet accessibility guidelines. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you Once you've split the squash and scooped out the seeds (which you should definitely save for roasting later), then.
Instructions to make Roasted Squash & Apple Soup:
- Preheat oven to 400°F. Toss cubed squash with 1 Tbsp olive oil and sugar and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside.
- In a medium pot, heat 2 Tbsp olive oil over medium high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine.
- Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with sugar and salt.
- Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds.
Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter. Tips For Making Roasted Butternut Squash. A hotter oven will over-brown the squash before it is. For a guaranteed standby, get Ina Garten's Roasted Butternut Squash recipe from Barefoot Contessa on Food Network.
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